Slow Cooker Dinners for Busy Weeknights: Fajita Chicken Bowls
The perfect recipe for when you're short on time but still want a delicious, real food dinner, this Slow Cooker Fajita Salsa Chicken is a snap to prep and requires just a handful of ingredients. Plus more slow cooker dinner ideas.
Equipment
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- 1-2 medium yellow onions thinly sliced
- 1-2 medium bell pepper red, yellow, orange or green, thinly sliced
- 1 16-oz jar or container salsa divided (any brand you like, avoid those with added sugar or ingredients you can't pronounce)
- ½ teaspoon salt
- Juice of 1 lime about 2 tablespoons
Instructions
- Add the chicken, onions, peppers, about ⅔ of the salsa, and salt to a 6-quart slow cooker, stirring to combine.
- Cover and cook on high for 4 hours or low for 6, or until the chicken and vegetables are very tender.
- Uncover and remove the chicken to a cutting board. Shred with two forks or cut into pieces.
- If there is a lot of liquid in the slow cooker you can drain some off or leave it all in, depending on whether you want a drier or saucier consistency.
- Add back the chicken, the remaining salsa, and lime juice, stirring everything together. Taste and add additional salt, lime juice or salsa if you like.
Notes
- Use whatever salsa you like, though I prefer the thick-and-chunky jarred variety for better texture.
- Feel free to pile on the toppings. Think sliced avocado, sour cream, grated cheese, chopped cilantro, green onions, or hot sauce.
Nutrition
Serving: 1 (of 6) | Calories: 186kcal | Carbohydrates: 3g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 97mg | Sodium: 372mg | Potassium: 629mg | Fiber: 1g | Sugar: 2g | Vitamin A: 668IU | Vitamin C: 29mg | Calcium: 13mg | Iron: 1mg
